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Cooking disasters

Pages: 1 · 2

Jeaniegirl posted 4/8/2021 08:13 AM

I too have a Dutch oven. Thanks!

grubs posted 4/8/2021 10:05 AM

I'll have to try that with the Dutch oven.

Wife makes Irish soda bread all the time. That's an easier bread, no yeast, to make.

Dad starting making bread when they purchased the kitchen aid mixer and used the dough hook. That was the first present each of us received when we moved out to our own place. He was let it rise in a towel covered stainless bowl in the oven. Not sure if he left it on low, or just preheated it and let it sit in the warm interior.

NorthernMSB posted 4/8/2021 10:21 AM

grubs. I live in the North of Canada and I NEVER have a warm spot for bread except in the summer. I do that too. Put the oven on about 200F, let it heat for about 2 minutes so it is just a bit warm, turn it off, and place the covered bowl in there. Works like a charm! :-)

Bigger posted 4/8/2021 10:25 AM

Can we PLEASE have a once-weekly NorthernMSB reccepies post thread?
Heck... I would be fine with one per day!

Cooking disasters? Well... there was the time I misheard some TV cook do what I thought was Tuna-pasta with orange. Ended with some orangy-fish-pasta that I wouldn't even feed my cat.

allusions posted 4/8/2021 10:29 AM

I made kettle corn for the first time a couple of years ago. Burnt the heck out of it. It took steel wool to get the mess out of the bottom of the pan.

When I was a teen back in the 70s, we had frozen dinners (TV Dinners) that took 40 minutes to cook in the oven. I put a turkey dinner in the oven and went back to my bed to lie down and I fell asleep! 5 or 6 hours later my brother tapped on my door and asked if I was cooking something in the oven. I took the dinner out of the oven and it was amazing how little was left. The mashed potatoes evaporated, the peas shriveled into wrinkled remnants, the cherry cobbler was melted to the aluminum tray, the stuffing was a residue of bread encircling a 2-inch chunk of turkey meat, which was dried to the consistency of jerky.

DragnHeart posted 4/8/2021 10:49 AM

*I was a executive chef for over 20 years. Iíve written 3 bread making cookbooks, one a best seller.

I want your books!!!!!!

Can we PLEASE have a once-weekly NorthernMSB reccepies post thread?
Heck... I would be fine with one per day!

I second this!

orangy-fish-pasta that I wouldn't even feed my cat.

I cannot for the life of me find Tahini for all of the hummas recipes i have! Don't know where to buy this stuff at all. So i tried using sesame seed oil. Nope was awful lol


NorthernMSB posted 4/8/2021 13:22 PM

DragnHeart: If you don't have an organic/ethnic section in your grocery store I find they often throw the tahini in the peanut butter section.

ChewedMeUp posted 4/8/2021 13:33 PM

Alternately, if you can find sesame seeds and have a food processor, tahini is super easy to make. Just have the food processor make the sesame seeds into a paste and add a little neutral oil (I have canola) to get it to the texture you want. Pinch of salt and done.

PricklePatch posted 4/8/2021 16:12 PM

I make a rue! I have watched my sister make this gravy. I think I am going to ditch the meatball fat. Make it with butter and beef broth or bake a few marrow bones slowly.

I love making bread, that is my sisterís weakness. I use did use my kitchen paid mixer to knead it. When we moved it shifted into a on setting. My bread hook and paddle were in it. My mixer is broken. I want to get it repaired, it is 25 years old and the older ones are better then the new ones. The closest repair is in Brooklyn, with traffic about 3 hours. However, with COVID I will not go. When my husband gets his second shot we are going.

My sister wants me to make homemade cinnamon rolls and send them from east coast to west coast. For her birthday.

NorthernMSB, besides knifes, what is your go to kitchen appliance. My favorites are Kitchenaid mixer and vitamix blender.

sisoon posted 4/8/2021 16:30 PM

Thanks, NorthernMSB!

Maybe I'll succeed making a roux now. It's a basic part of everything I want to cook. Since I've never succeeded making the roux, my cooking is limited to oatmeal and hard-boiled (unless I forget to set a timer) eggs.

*****

I once asked my Mom about her recipe for clam chowder. I was supremely privileged to be able to eat her clam chowder.

IIRC, it started with 1.5 quarts of quahoags and continued with, 'some water, some butter, some onions....'

grubs posted 4/8/2021 16:38 PM

Put the oven on about 200F, let it heat for about 2 minutes so it is just a bit warm, turn it off, and place the covered bowl in there.

I was hoping that you'd be able to fill in that missing piece.

thatbpguy posted 4/8/2021 21:51 PM

I love to grill. A few years ago I went to the butcher for a cross-cut rib roast. Came home, decided to leave the string on, prepped it and got it on the grill. We had all the kids over... the darn roast just would not cook. This went on for some time and all the rest of the dinner was cold now. I took it off to put in the over and found it was two small roasts tied together. Dinner ruined.

DragnHeart posted 4/9/2021 06:56 AM

DragnHeart: If you don't have an organic/ethnic section in your grocery store I find they often throw the tahini in the peanut butter section

That's funny because the store i shop at seems to have gone more ethnic lately with whole isles of foods I've never heard of or seen before. Alas no tahini in those sections. I'll check the PB section.

Alternately, if you can find sesame seeds and have a food processor, tahini is super easy to make. Just have the food processor make the sesame seeds into a paste and add a little neutral oil (I have canola) to get it to the texture you want. Pinch of salt and done.

This might just be the simpler route to go

Gottagetthrough posted 4/9/2021 12:19 PM

Oh gosh. Iíve had the fire department come to my house because someone called because of the smoke.

It was a good casserole. I just burnt a pot.

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